Hey Foodie (and cocktail loving) Friends, welcome to our final edition of a fun series here at Tallahassee Foodies – Boozy Tuesdays.
As the name suggests, every Tuesday this Summer, we’ve served up a new summer cocktail recipe to accompany those fresh and tasty dishes you made at home all season!
To amp up this series and take advantage of what Tallahassee has to offer, I’ve enlisted the help of our favorite pro local bartenders that know EXACTLY how to whip up a custom cocktail.
When I pitched this summer idea to a few local establishments, our friends at Backwoods Crossing, one of my favorite restaurants in all the land, for food AND beverage, jumped in on our “fun in the sun” cocktail series!
Courtesy of Stacy Welch for Backwoods Crossing:
Hello Hello!! Our drink this week “Rummin Out of Thyme” is a frothy creamy mix on the ever classic mojito. The combination of end of season sweet rasberries and fresh herbs is a must try! The dog days of the summer are upon us, and this cocktail is a reminder of the good times this season had to offer, before the oppressive heat that signals the end of summer and vacation days snuck up on us. One sip and you can imagine beach days, poolside fun, and sunny outside dining as we move closer to Fall.
We used coconut milk because it pairs perfectly with fresh fruit and herbs, but also our vegan friends deserve a rich frothy treat too! Tanduay Double Rum is a handmade filipino rum that is a combination of a 5 year and a 16 year aged rum blended together, and then aged an additional 2 years in ex bourbon barrels for a concentrated depth of flavor. Tanduay has notes of tropical dried fruits, toasted nuts, torched pineapple, and a hint of vanilla from the bourbon barrels.
Spanish Thyme (aka Cuban Oregano) or Mexican Mint, and either of those household herbs can be used as a substitute. We love Spanish thyme here on the farm because it is so versatile for entrees and cocktails. We’ve been growing and propagating plants for years and use them daily. If anyone would like to stay true to the recipe, or have this wonderful plant for their own, you can stop by to learn more about this multi talented herb and buy a newly propagated plant. We can also set you up with your own cutting to propagate at home! It is a super easy, beautiful, and useful plant baby to grow!
As always there is an open invitation to all of our guests to come out to the farm, visit, and learn more about how our garden and this farm lifestyle influences our menu and atmosphere.
See you soon!
Rummin Out of Thyme
Ingredients
- 12 fresh raspberries
- 1.5 ounces of Tanduay Double Rum
- 3 tbsp of brown sugar
- 3 ounces of coconut milk canned is fine
- 4 fresh small Spanish thyme aka Cuban oregano or regular oregano can be used
- Mint can also be used as a substitute
- Splash of fresh lemon juice
Instructions
- Muddle raspberries with Spanish thyme and brown sugar into a shaker. Add rum, coconut milk, and lemon juice. Add half a cup of ice to chill and emulsify.
- Cover the shaker and shake vigorously. Strain mix into a glass filled with ice.
- Garnish with fresh raspberries and oregano leaf.
Bar Manager /Creator: Chris Welch (My hubby who wants to MURDER ME for these picures!!!) @pulloverdude324
Photographer: Emily Stewart @emilystewartxx
General Manager/Pastry/Bouncer/Backwoods Drill Sergeant/Crazy Person: Stacy Welch @stacy_m_welch
Disclosure – This post is sponsored by Backwoods Crossing. Sponsorships help pay for my blog expenses, so that I may continue to offer our readers more fun posts like this Boozy Tuesday cocktail recipe. Thank you for supporting us, so that we may support our locals.